Tuesday, January 27, 2009

Rawsagna Casserole

This recipe was inspired by Ani Phyo's Rawzagna recipe found here http://www.aniphyo.com/In line with keeping things simple, I made this casserole in just a few steps and used one of my favorite raw cheese and marinara sauce recipes.

This is one of those recipes that can change depending on what veggies you have on hand. I've thrown in some leftover dehydrated mushrooms, cheddar seed cheese, red pepper and marinated greens before and it was just as delicious. Experiment and see what combinations you can come up with.Don't forget to share them with me!

Put all ingredients in food processor and mix until creamy and combined. use water to thin to desired consistency. for this casserole I used a thicker cheese for the inside and then thinned it out for the topping.

Put all ingredients except olive oil in food processor. Process until finely chopped. Drizzle in olive oil until well combined.

LayeringLayer in zucchini, spinach and carrots. Press down making sure layer is even. Top with sauce and then dollop with cheese. Repeat layer once more ending with zucchini. Press down again and then top with cheese and bell peppers.